by Maddy Bonnabeaux, Correspondent
North Carolina State University
The refreshing drink of the Vikings is creating a buzz, and it’s outside of Renaissance fairs. Mead, one of the oldest drinks in the world, is making a comeback. Coined as the “nectar of the gods,” the fermented drink is created by adding water and yeast to honey. When infused with herbs and fruits, its audience, dating back to the 17th century, used it as a beverage and medicine.
Mead is transitioning into the drink of choice — similar to the resurgence of cider and craft beer.
NC State alumnus James Boicourt recognized this potential while viewing a mead demonstration in Professor John Ambrose’s course ENT 203, “An Intro to the Honey Bee and Beekeeping.”
“By the time I graduated, I had experience with mead-making,” Boicourt said. “At the time, the mead available was typically sweet and potent. Ours tasted more like a wine; we saw room in the market for it.”
Boicourt co-owns Charm City Meadworks in Baltimore with Andrew Geffken. Transpiring from a hobby, the meadery idea initially served as a back-burner project.
Full Story: Alumnus brews mead for the modern age
Meadery Profile: Charm City Meadworks